A kind of processing method of parboiled rice
A processing method and technology of parboiled rice, applied in food science and other directions, can solve the problems of high broken rice rate, bursting cracks, poor quality of rice grains and sensory perception, and achieve the effect of short cooking time, ensuring integrity and high efficiency
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Embodiment 1
[0023] Embodiment 1 selects indica rice for use
[0024] S1. Soaking: Soak the rice at 45° C. for 5 hours, during which air is introduced into the rice every hour, and the water is changed twice.
[0025] S2. Cooking: When the water temperature in the high-pressure cooking pot reaches 58°C, place the paddy in the high-pressure cooking pot layer by layer, and then heat until the paddy is cooking at 115°C for 6 minutes. The total time of the paddy in the high-pressure cooking pot 30 minutes;
[0026] S3, high-temperature drying: place the cooked rice in a drying room, and use 55°C hot air to dry the rice for 2 hours to remove the surface moisture of the rice;
[0027] S4, slow recovery: stop drying for 2 hours;
[0028] S5. Drying at low temperature: use 38°C hot air to further dry the slowed rice until the water content reaches the standard;
[0029] S6, husking and milling the rice to obtain a parboiled rice product.
Embodiment 2
[0030] Embodiment 2 selects hybrid rice
[0031] S1. Soaking: Soak the paddy at 55°C for 3 hours;
[0032] S2. When the water temperature in the high-pressure cooking pot reaches 62°C, place the paddy in the high-pressure cooking pot layer by layer, and then heat until the paddy is cooked at 125°C for 3 minutes, and the total duration of the paddy in the high-pressure cooking pot is 50 minutes ;
[0033] S3, high-temperature drying: place the cooked rice in a drying room, and use hot air at 60° C. to dry the rice for 1 hour to remove surface moisture of the rice;
[0034] S4, slow recovery: stop drying for 4 hours;
[0035] S5. Drying at low temperature: using hot air at 42°C to further dry the slowed rice until the water content reaches the standard;
[0036] S6, husking and milling the rice to obtain a parboiled rice product.
Embodiment 3
[0037] Embodiment 3 selects hybrid rice
[0038] S1. Soaking: Soak the paddy at 50°C for 3 to 5 hours;
[0039] S2. When the water temperature in the high-pressure cooking pot reaches 60°C, place the paddy in the high-pressure cooking pot layer by layer, and then heat until the paddy is cooked at 120°C for 5 minutes, and the total duration of the paddy in the high-pressure cooking pot is 40 minutes. ;
[0040] S3, high-temperature drying: place the cooked rice in a drying room, and use hot air at 60°C to dry the rice for 1.5 hours to remove the surface moisture of the rice;
[0041] S4, slow recovery: stop drying for 3 hours;
[0042] S5. Drying at low temperature: using hot air at 40°C to further dry the slowed rice until the water content reaches the standard;
[0043] S6, husking and milling the rice to obtain a parboiled rice product.
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